Sour cream cake with pineapples

6 servings

60 minutes

Sour cream cake with pineapples is a delicate combination of airy chocolate biscuit, light creamy frosting, and juicy pineapples. Its origin can be linked to Russian cuisine, where sour cream plays an important role in desserts, adding special softness and rich flavor. This cake is a true delight for lovers of contrasting textures: soft soaked pieces of biscuit harmoniously blend with the refreshing tartness of pineapple. Topped with chocolate glaze, it becomes even more attractive and festive. Sour cream cake with pineapples is perfect for family celebrations and cozy evenings when you want to enjoy something sweet and homemade. Its simplicity in preparation makes it accessible even for beginner cooks, while the result consistently delights with exquisite taste and appetizing appearance.

Energy value per serving

• Calories: 828.1
• Proteins: 15.4g
• Fats: 36.9g
• Carbohydrates: 108.9g

Ingredients

• Chicken egg: 6 pc
• Sugar: 400 g
• Wheat flour: 200 g
• Cocoa powder: 4 tbsp
• Baking powder: 1 tsp
• Sour cream: 400 g
• Cream 35%: 200 ml
• Canned pineapple: 300 g
• Chocolate: 50 g
• Butter: 30 g

Cooking steps

1. We are making a biscuit. Whisk the eggs well for at least 5 minutes until fluffy.

   Required ingredients:

   • Chicken egg: 6 pieces

2. Without stopping to whisk, gradually add 250 g of sugar at the end.

   Required ingredients:

   • Sugar: 400 g

3. Sift flour, cocoa, and baking powder together.

   Required ingredients:

   • Wheat flour: 200 g
   • Cocoa powder: 4 tablespoons
   • Baking powder: 1 teaspoon

4. Gradually add the dry mixture to the beaten eggs, gently folding with a spoon from bottom to top.

5. Pour the batter into a greased mold (I used a 22 cm diameter mold). Place in a preheated oven at 180 degrees. Bake for about 30-35 minutes. Check for doneness with a toothpick.

   Required ingredients:

   • Butter: 30 g

6. Cool the finished sponge cake completely on a rack for 1-2 hours.

7. We are preparing cream. Whip the cream to a thick consistency.

   Required ingredients:

   • Cream 35%: 200 ml

8. Add sugar, 150 g of sour cream, whip until smooth and the sugar is completely dissolved.

   Required ingredients:

   • Sugar: 400 g
   • Sour cream: 400 g

9. Cut the biscuit into 2 unequal parts (the bottom part should be about 1-1.5 cm high).

10. Cut the top part of the biscuit into cubes or pieces of 2-3 cm. We assemble the cake.

11. Place the bottom part of the biscuit on a large plate.

12. Well coat the cake layer with cream.

13. Dip the biscuit pieces generously in cream on all sides and layer them on the cake.

14. The edge pieces should be slightly tilted to form a mound. We don't skimp on the cream; about 2/3 of the cream should be used when assembling the cake. During the process, we add pieces of pineapple.

    Required ingredients:

    • Canned pineapple: 300 g

15. Lay the last layer of biscuit pieces dipped in cream. Coat the cake with the remaining cream on all sides using a spoon. Like this.

16. If the cream drips onto the plate, scoop it up with a spoon and send it back on top.

17. We prepare icing for decoration.

18. Break the chocolate into pieces, place it in a small saucepan, and add butter.

    Required ingredients:

    • Chocolate: 50 g
    • Butter: 30 g

19. To make a water bath - place a container with chocolate in a pot of water (the water should not touch the bottom of the pot).

20. Melt the chocolate and butter, stirring until smooth.

21. Put the glaze in a pastry bag (if no bag, use a sturdy plastic bag, tie it, and cut a small corner). Create a pattern on the cake (simply pour stripes of glaze on the cake, passing through the top each time).

22. As an option, you can grate the chocolate on a fine grater and sprinkle it on the cake instead of melting it.

23. Put the cake in the refrigerator for 3-4 hours for full soaking.